Creamy Lemon Sorbet Recipe

1. 1

   Grate the zest of one of the lemons.

2. 2

   Squeeze the juice of both lemons into a small bowl and strain it to remove any seeds or pulp.

3. 3

   You should have 1/2 cup lemon juice.

4. 4

   Place the juice and grated zest in a blender.

5. 5

   Add the yogurt and sugar and blend on medium speed to liquefy the yogurt, about 20 seconds.

6. 6

   Add the rich simple syrup, water, and, if desired, and blend to combine thoroughly.

7. 7

   Freeze the sorbet immediately in an ice cream machine according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.